How to Make Chocolate Orange and Ginger Cupcakes

Your house will smell divine after baking this. Trust us.

Get Spoon University delivered to you

You tryna be tricky? That email doesn't look right.

By adding your email you agree to get updates about Spoon University Healthier

When your housemates “can’t believe it’s vegan,” you know you are onto a killer chocolate cupcake that pretty much everyone will eat (sorry gluten free folk…). It’s not too gooey, but the pairing of chocolate with a hint of that orange zest is a divine way to kickstart the dreaded revision period before finals with a high and satisfy sweet cravings everywhere.

I mean, I’m all for healthy vegan baking, but when I want cake it’s not to be healthy and this easy bake ticks all of the required boxes- regardless of whether you add the icing (aka eat it from the bowl) or not.

Vegan Chocolate Orange and Ginger Cupcakes

Prep Time:20 minutes

Cook Time:30 minutes

Total Time:20 minutes

Servings:12

Medium

Ingredients

1 1/2 cup all-purpose flour

1 cup caster sugar

2/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup cold freshly breed coffee (or water)

1/2 cup oil (I use canola)

1 tablespoon vanilla extract

2 oranges

1 tablespoon grated ginger (2 1/2 inches of fresh ginger)

2 tablespoon cider vinegar

1/2 cup vegan margarine (or vegan butter)

2 cup icing sugar

1/8 cup soy milk (or alternative dairy free milk)

Photo by Emily Stamp

Step 1

Preheat the oven to 375°F and line cupcake tins with cases.

Step 2

Grate the ginger.

Photo by Emily Stamp

Step 3

Zest the oranges (enough for 2 tablespoons) and then squeeze the juice into a bowl.

Step 4

Step 5

Add the coffee, oil, 1 teaspoon of the vanilla, 1/2 tablespoon of orange juice, the ginger, and the zested orange. Stir.

Photo by Emily Stamp

Step 6

Add the cider vinegar and quickly stir in.

#SpoonTip- the mixture will turn lighter, mix until it darkens again.

Photo by Emily Stamp

Step 7

Fill cupcake cases to 2/3 fill and bake for 25 minutes.

Photo by Emily Stamp

Step 8

Cool in the pan for 5 minutes, then remove cupcakes to cool on a wire rack.

Photo by Emily Stamp

Step 9

Icing if desired:

Whip the margarine (by mixer or hand) until creamy. Add powdered sugar and the remaining cocoa powder. Whip in the soy milk, then the rest of the vanilla, 1/2 tablespoon of the orange juice. Mix until creamy and decorate.

#SpoonTip- try grating more orange peel or chocolate on top of the icing

Photo by Emily Stamp

Step 10

Alternatively double up the mixture and place into 2 round cake tins, sandwiched with the frosting for a large cake.